Browsing by Author "Bashan, M."

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    Article
    Acute Toxicity of Deltamethrin on the Fatty Acid Composition of Phospholipid Classes in Liver and Gill Tissues of Nile Tilapia
    (Springer int Publ Ag, 2017) Cengiz, E. I.; Bayar, A. S.; Kizmaz, V.; Bashan, M.; Satar, A.
    Deltamethrin is a pyrethroid pesticide contaminating aquatic ecosystems. The purpose of this study was to clarify the acute toxicity of deltamethrin on the fatty acids of phospholipid (PL) classes in liver and gill of Nile tilapia. The fatty acids of PL classes were analyzed by gas chromatography. Deltamethrin brought about differences in the fatty acids of the PL classes in the liver and gill. In the liver of exposed fish, 16:0, 18:2(n-6), 22:6(n-3) in phosphatidylcholine (PC); 16:0, 18:1(n-9), 18:2(n-6), 20:4(n-6), 22:6(n-3) in phosphatidylethanolamine (PE); 16:0, 18:0, 18:1(n-9), 20:4(n-6), 22:6(n-3) in phosphatidylinositol (PI) and in phosphatidylserine (PS) 16:0, 18:1(n-9), 20:4(n-6), 22:6(n-3) were the affected fatty acids. There were significant alterations in Sigma MUFAs (monounsaturated fatty acids), a(n-3)PUFAs (polyunsaturated fatty acids) and Sigma(n-6)PUFAs in PC; Sigma SFAs (saturated fatty acids), Sigma MUFAs, Sigma PUFAs, Sigma(n-3)PUFAs and Sigma(n-6)PUFAs in PE; Sigma SFAs, Sigma MUFAs, Sigma(n-3)PUFAs and Sigma(n-6)PUFAs in PI and Sigma SFAs, Sigma MUFAs,Sigma PUFAs and Sigma(n-3)PUFAs in PS. In the gill, 18:2(n-6), 20:4(n-6), 22:6(n-3) in PC; 16:0, 18:1(n-9), 20:4(n-6), 22:6(n-3) in PE; 16:0, 18:0, 18:1(n-9), 18:2(n-6) in PI and in PS 16:0, 18:0,18:1(n-9), 20:3(n-6), 20:5(n-3), 22:6(n-3) affected. The alterations in Sigma SFAs, Sigma MUFAs, Sigma PUFAs and Sigma(n-6)PUFAs in PC; Sigma SFAs, Sigma MUFAs, Sigma PUFAs, Sigma(n-3)PUFAs and Sigma(n-6)PUFAs in PE; Sigma(n-3)PUFAs and Sigma(n-6)PUFAs in PI; Sigma SFAs, Sigma MUFAs, Sigma PUFAs, Sigma(n-3) PUFAs and Sigma(n-6)PUFAs in PS were significant in gill. The changes in the fatty acids of the PL classes in response to deltamethrin can influence structure and functions of the membrane systems. Changes in fatty acids may be one defense mechanism against the deltamethrin.
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    Effects of Cooking Mahi-Mahi (coryphaena Hippurus) Fish Fillets With Different Techniques on Their Phospholipid and Triacylglycerol Fatty Acid Composition
    (Consejo Superior investigaciones Cientificas-csic, 2024) Akgul, N.; Bashan, M.; Kacar, S.; 09.03. Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü; 9. Faculty of Health Sciences / Sağlık Bilimleri Fakültesi; 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
    In this study, the fatty acid (FA) composition in phospholipid (PL) and triacylglycerol (TAG) fractions of mahi-mahi fish fillets cooked with different methods was investigated. Compared to the triacylglycerol fraction, 16:0, 18:0, 20:4 omega 6, 20:5 omega 3, 22:5 omega 3, 22:6 omega 3, Sigma SFA and Sigma omega-3 PUFA were found to be higher in the phospholipid fraction. However, 18:1 omega 9, 18:2 omega 6 and Sigma omega-6 PUFA were found to be low. The omega-3/omega-6 ratio in the phospholipid fraction of mahi-mahi fillets, both raw and cooked using different methods (frying with sunflower oil, frying with olive oil, frying with corn oil, frying with hazelnut oil, oven, grill, microwave and steamed), was found to be significantly higher than triacylglycerol. 22:6 omega 3, & sum;PUFA and & sum;omega-3PUFA levels were higher in the phospholipid fraction of oven-cooked fillets compared to the control fillets. In the triacylglycerol fraction, the omega-3/omega-6 value, one of the important nutritional parameters, was found to be higher in the microwave-cooked fillets than in oven-cooked, grilled or steamed fillets.